Sweet Potato Fries

I love fried food! I rejoiced when sweet potato joined the list of super foods! But I don't think they were meant to be fried like this, LOL

I ate the ones at Shihlin Taiwanese Street Snacks and loved the way it was cut!

It is a lot easier to pop into the mouth.

Here is my version but without the plum powder.

Peel the sweet potatoes, you can use either the red/orange or white/yellow ones.

Wash away the dirt and pat dry. Carefully slice the potato into long strips, like above.

The sweet potato are hard, you'll need a very sharp knife and steady surface for the chopping board.

Use any brand of Tepung Goreng Pisang you like. I used Tepung Goreng Aroma (Green packet)

In a bowl, add enough amount of the flour to fry plus for extra crunch, I add some rice flour.

I usually add about 2 to 3 Tbsp of rice flour.

Next slowly add in water enough for the batter to be smooth and not lumpy.

In a wok, heat up oil. With the heat on medium, carefully drop in the sticks of sweet potatoes

 coated with the batter.

One at a time to avoid them sticking together. Let them be in the oil, don't stir just yet. 

Or the batter might not stick to the potatoes.

After about a minute or two, using tongs or spatula gently stir and separate the ones that are stuck. 

Unfortunately this happens sometimes!

When the potatoes are brown and golden, take them out and drain excess oil using a sieve or paper towels.

Then...makan!